Production

  • As part of the cellar tasks I have gained advance forklift skills

  • along with harvest equipment such as, augers, sorting tables, de-stemmers, and presses (bladder, basket).

  • Operating various pump types (Waukesha’s, centrifugal, mono’s, air) filters (plate & frame, De-alcohol, crossflow, sterile),

  • different forms of cap management (barrel rolling, punch downs, rotational drum, pump over’s, pulse air)

  • inoculating wines with yeast and malolactic bacteria (whites and reds).

  • I have done different forms of addition from tanks to barrel, and all sorts of barrel and tank work (cleaning, racking, maintaining, stirring, splash racking).

  • My experience in the lab ranges from sampling for Ph, TA, VA (cash still) and SO2 (Ripper and AO), ethanol (Ebulliometer).

Fee for services $50/hr

Winemaking

My 15 years of experience in the art of winemaking has allowed me to cultivate not just exceptional wines, but also a wealth of knowledge that I am eager to share with you. My consulting services are designed to inspire and empower both aspiring winemakers and established brands. 

  • Keeping track of inventory, compliance such as submitting for COLA.

  • blending for oak and final blends.

  • Phenolic test through (spectrophotometer) and fining trials (isinglass, gelatin, egg whites, etc).

  • blending trials and oak adjunct trials.

Fee for services: to be determined by type of job

Sommelier

Helping with navigating the wine world by teaching and training about wines from different regions of the world, doing selections for wine dinner’s or personal events.

Fee for Services - $75/hr

Pricing for special event or dinner’s recommendation will be determined by the event.